Tuesday, 20 September 2011

St. Cherry of Golden Saffron Cake

Cherry & Rose Water & Saffron Cake
I recently had the chance to be touched by the new holy trinity and felt it needed to be piously honored,
I get it, your mind is spinning & a whirl wind of thoughts are trying to mend together scent and taste. But be still your cranium jello dusty devil. Just make the cake and trust in what the Persains have been right about all along.  

The Rightious Ingredients
1 Tbsp butter,softened
2/3 cup non-fat milk
1 tsp saffron threads
1-1/3 cups cake flour
1-cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 egg or 1/4 cup thawed frozen non-fat egg substitute
2 Tbsp rose water 1-1/2 tsp vanilla
1 cup of fresh pitted cherries
Rose/Holy Water Syrup:
3/4 cup sugar 
3/4 cup water 3 tsp rose water - or to taste. 

The Ritual: Prepare a 9-inch cake pan with butter. 
Combine 2 tablespoons non-fat milk and saffron threads in small saucepan. Heat and stir just to simmering. Remove from heat.
Add the dry ingredients together, flour,  1 cup sugar, baking powder and baking soda. 
In a seperate bowl mix your wet ingredients and mix well. saffron/milk, remaining milk, egg, rose water and vanilla. 
At this point I like to asking St. Honorious, patron of bakers to watch over the oven, protect me burns and help divert those pesky pet hairs from finding their way into my batter.
Mix the wet and dry ingredients together. easy on the mixing, spare the rod, save the cake. 
Put your batter in the pan & drop the cherries on top 
Bake at 375 degrees F. until wood pick inserted in center comes out clean.

While the cake cooks add 3/4 cup sugar and 3/4 cup water in a pan, heat and simmer for 5 minutes. Take off the heat and add the Rosewater and allow it to cool. 

Spoon the rose water syrup over the cake. Cut in pretty diamond shapes and go ahead and eat this cake on the good china. 

Welcome, you are now converted, baptized in the warmth of a hot oven. 
Now, go convert the masses. 

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